Lijit Ad Tag

Jan 19, 2012

Otherwise known as New England Buttermilk rolls or Yankee Buttermilk rolls.

Why do they call this a "fan" anyway? Ok, maybe it's because it fans out like a, well …. fan. But I think it looks more like an open book. Maybe I should just rename it, Flippin' Page Rolls! (Notice the yellow pages for props?)

And what's with the "tan" bit in the name? I googled it and found zip. Did a Mrs Tan create this? Or is it because the buns got tanned in the oven? Can somebody please enlighten me before I go nuts.

Anyway, the basic recipe calls for buttermilk (why else would it be called buttermilk rolls? Duh).

I didn't have any buttermilk so I've replaced it with sour cream and added an extra zing with some grated lemon zest to waken some senses at breakfast.

*Note: You can always make your own buttermilk. 1 cup milk to 1 tbs white vinegar. There are various other ways besides using white vinegar but that'll have to be another DIY post.

And when you have a tennis elbow that refuses to get any better, the trusty bread machine comes to the rescue!

INGREDIENTS

1/2 cup sour cream + milk to make a total of 200 ml (or 200ml buttermilk)

Go have a nice cuppa coffee and make some nice comments on someone's blog post. You'll find out how time flies when you're doing that.

When the machine yells at you that it's done (the dough should have risen to twice it's size by then), remove dough from the bin, knock it around a bit for yelling at you and let it rest for another 10 mins.

Preheat oven to 200˚C. Butter muffin tin.

Roll out dough to a rectangle of sorts (I could never get it looking like a rectangle … more like a wreck-tangle) of about 20" X 13" X 1/8".

Brush with the extra melted butter.

Using a pizza cutter, cut wreck-tangle into 5 even strips of about 2" - 2 1/2" wide (if you can cut it into 7 strips, even better, that's the traditional number for the roll).

Place the strips in a stack, then cut them crossways into 8 even pieces.

Pinch the bottoms to seal. Place sealed side down into buttered muffin tin.

Leave to prove until doubled in size, about an hour or so.

Before dumping them in the oven, separated the layers a little so that the "pages" open out nicely. But be careful not to deflate the puffiness.

Hey Kristen, thanks for that. At first blogger told me there was a problem and that the linky was "broken", whatever that means, then I repasted and it went off without anymore notices so I thought it was ok. Thanks again for fixing the problem for me. So what should I do for the next one?

These look unique, never heard of them before. I tried to solve the tan mystery but failed. Brushing with butter to get tanned, as you say. Or maybe there should be ten fans but the inventor was no good at spelling.Bit like Afghan cookies - why Afghan when it probably has nothing to do with Afghanistan?

Hi Lucy. I always drive myself nuts when I need to know something and can't find the answer. Sometimes I can't even get to sleep over it but in this case, I won't torture myself too much. I'll find out ... sometime. Btw, how was the movie?

Hey and yet again another fiddly and pretty and neat thing! No, you don't want to see what sort of disaster I'd make of those! They do look gorgeously fancy for a dinner party as someone commented, and I do love lemon. Hm. :)

As to "fan tan" - I think it's meant to be a wordplay on "fun tan", which if I am not imagining it, is one of those retarded 1920s invented word from a commercial. It seems to niggle at me, if I remember where I saw/read that, I'll show you!

Oh no, this isn't fiddly at all. It may look like it is but it's actually quite easy, just a lot of waiting time for the risings. You'll manage this, no problem, I promise.You would certainly be a life-saver (or should I say, "sleep"-saver) if you could find that bit of info. Thanks.

Ohh, this looks so pretty! I grew up in Germany and have never heard of fan tans. I bet they taste wonderful, the consistency seems perfect. I had so much fun with my first improv challenge, and I love how many different takes there are on these ingredients.

Thanks, Kiri. Actually they're just plain ol' bread made fancy :D One of those enriched bread recipes would work just fine. Yes, this is my first time too. I love seeing all those things that have been churned out so creatively. Now to crack my head for the next one :D

Hi Rachel. Thank you. This is my first time participating and I'm just awed by all the contributions ... everyone here is amazing! There's a feast going on here from appetizers to desserts ... the whole works!

Ping-your fan bread turned out gorgeous. Love the shape and flavor of it. Hope your tennis elbow gets better soon...no fun, I know the feeling!Looks like there's more than one site for the lemon challenge this month. Love all the beautiful lemon and sour cream treats linked up!

Thanks, Elisabeth. My tennis elbow problem comes and goes, depending on how much stress I put it through. Sigh, old age. Brain's not getting that tho :DI had expected to see your post in this challenge. Lemon and sour cream would have been ok with weight watchers, no?

Ping, you are a specialist of incredible, out-of-space food forms! This looks like a work of genius. Flipping Page Rolls sounds actually more poetic and the yellow pages instead of a plate is an extremely clever presentation idea. In short, I am in awe of your skills and talent.

Hi Ping! I've been away from blogging for a while, and I am back now... and these 'fans' look so cool! Like nothing I've seen before! I think you are superbly creative.. .Great job! Can't wait to browse through your other recipes that I've missed! Thanks for sharing :)

Hellooooo ... welcome back and thank you. You haven't missed much. I've had some down time too and haven't been too active. And now the festive goings on are keeping me away from my kitchen. Will definite get back into the rhythm of things. Looking forward to yours as well :D